Best British Bolognese
A family favourite in any household, full of hidden veg, and super tasty, also very easy to batch cook and freeze for another day.
Ingredients: Serves 4
- 2 tbsp olive oil
- 1 large onion
- 1 carrot
- 1 parsnip
- 1 stick of celery
- ½ fennel bulb
- Handful mushrooms
- 2 cloves garlic, peeled and crushed
- 3 tomatoes, chopped into quarters
- 250g of minced beef, pork or lamb (the lower the fat content the better)
- 1 tsp fennel seeds
- 2 tsp dried oregano
- Salt & pepper
- 1 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 1 x 400g tin of chopped tomatoes
- 2 x vegetable stock pots or stock cubes
- 100ml milk
1. Prepare the vegetables: if you are hiding them then grate, process or cut them as finely as possible. As you can see from the picture above, I diced mine very finely and you can’t really see them, they melted into the sauce after long, slow cooking.
2. Add the vegetables (including tomatoes) to the pan and pour over the olive oil. Place them on a low-medium heat and sauté gently until softened, stirring frequently.
3. After about 10 minutes, add the fennel seeds and oregano to release their oils, then add the mince meat and crank up the heat to full.
4. Stir very well for at least a couple of minutes – this will help to break down the fibres in the meat and make it appear less wormy!
5. Turn down the heat and add the crushed garlic, salt, pepper, balsamic vinegar, soy sauce and Worcestershire sauce.
6. Stir well then add the tomato puree, stock cubes or pots and the tinned tomatoes, then fill up the empty can ¾ full with water and add this too. If you have a spare Parmesan rind hanging round, chuck this in as well.
7. Leave on a low heat, stirring frequently for 1.5 hours keeping an eye on the liquid level and add more water if necessary.
8. Before you are ready to serve, add the milk and stir in, this will add a softness and sweetness to the sauce. Check for seasoning and enjoy!
Make sure you take a picture of your creation, and the kids enjoying it, and post on Instagram, tagging @kiwioznannies and @confidentkitchen with hashtag #kiwioz
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